Bunuelos
1 pound all purpose flour
1 teaspoon baking powder
1 tablespoon butter
1 tablespoon lard
1 teaspoon salt
4 medium eggs, lightly beaten
¼ cup sherry
2 cups vegetable oil
1 pound piloncillo or brown sugar
3 cups water
1 tablespoon orange peel strips or anise seed
To make the fritters, sift the flour with the baking powder and salt onto a
clean surface. Make a well in the center and add the butter, lard. Salt, and
eggs, incorporating them gradually with your fingers. Knead for a few
minutes. Add the sherry and continue kneading until the dough is smooth and
soft, approximately 3 minutes. Cover the dough with a damp cloth and let
rest for 30 minutes. Divide the dough into 36 balls, each about the size of
a small egg. Using a rolling pin on a floured surface, flatten each ball to
a 7" disk, or as thin as you can. Heat the oil in a large frying pan and fry
the fritters, one at a time. As each fries, press it down with a metal
spatula to eliminate the bubbles that form on the surface. Cook for 30
seconds on each side until golden but not browned and drain them on paper
towels to remove the excess oil. For the syrup, put the piloncillo, water
and orange peel in a small saucepan and heat until the piloncillo has melted
completely. Serve the fritters with the syrup at room temperature.
Bunuelos 16
1 pound all purpose flour
1 teaspoon baking powder
1 tablespoon butter
1 tablespoon lard
1 teaspoon salt
4 medium eggs, lightly beaten
¼ cup sherry
2 cups vegetable oil
1 pound piloncillo or brown sugar
3 cups water
1 tablespoon orange peel strips or anise seed
To make the fritters, sift the flour with the baking powder and salt onto a
clean surface. Make a well in the center and add the butter, lard. Salt, and
eggs, incorporating them gradually with your fingers. Knead for a few
minutes. Add the sherry and continue kneading until the dough is smooth and
soft, approximately 3 minutes. Cover the dough with a damp cloth and let
rest for 30 minutes. Divide the dough into 36 balls, each about the size of
a small egg. Using a rolling pin on a floured surface, flatten each ball to
a 7" disk, or as thin as you can. Heat the oil in a large frying pan and fry
the fritters, one at a time. As each fries, press it down with a metal
spatula to eliminate the bubbles that form on the surface. Cook for 30
seconds on each side until golden but not browned and drain them on paper
towels to remove the excess oil. For the syrup, put the piloncillo, water
and orange peel in a small saucepan and heat until the piloncillo has melted
completely. Serve the fritters with the syrup at room temperature.
Bunuelos 16
